Shredded pumpkin and carrot fritters
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 16 • Difficulty: Easy
Looking for new ways to experiment with pumpkin? These flavour-packed fritters, with a subtle hint of sweetness, make a delicious meal or snack at any time of the day.
Ingredients
Butternut pumpkin
500 g, peeled, coarsely grated
Carrot(s)
250 g, coarsely grated
Brown onion
1 medium, coarsely grated
Egg(s)
1 medium, lightly beaten
Plain flour
¼ cup(s), (35g)
Fresh lemon rind
2 tsp, finely grated
Orange rind
1 tsp, finely grated
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
½ tbs
Green shallot(s)
2 individual, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Line a large bowl with a clean tea towel. Add pumpkin, carrot and onion. Gather ends of tea towel together then twist and squeeze to remove excess liquid from vegetables. Transfer grated vegetables to a clean large bowl. Add egg, flour, 1 teaspoon lemon rind and orange rind. Season with salt and pepper and mix well.
2
Drop loosely packed ¼-cup measures of vegetable mixture onto prepared baking trays in mounds. Press each one slightly to flatten into a 7-8cm round and lightly spray with oil. Bake for about 30 minutes, swapping trays halfway through, until fritters are cooked and edges are browned.
3
Meanwhile, combine yoghurt, lemon juice and remaining rind in a small bowl. Serve fritters sprinkled with shallots and dip on the side.
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